My grandmother Mabel notes that if the cookies are placed in a sealed tin and stored for a few days, the flavor will be even better. The only problem, she says, is that, "they're so wonderful, everyone eats them all right out of the oven."
Servings: Makes about 3 dozen cookies
Ingredients
  • 1/2 cup unsalted butter
  • 1/2 cup margarine
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 cups sifted all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 cups quick-cooking oatmeal
  • 1 cup packaged sweetened coconut
  • 1 cup pecans , chopped coarsely
  • 1 cup gum drops , cut into pieces
    • Directions
    Cream the butter, margarine and sugar together in a mixer. Add vanilla, and the eggs one at a time until well blended. Sift the flour, baking powder, baking soda and salt. Add the sifted flour to the butter and egg mixture and mix well. By hand, stir in the coconut flakes, chopped pecans, oatmeal and sliced gumdrops until just mixed.

    Refrigerate the dough until it is well-chilled (at least 3 hours). Chilling the dough will help the cookies keep their shape.

    Once the dough is chilled, pre-heat the oven to 350°F. Take about 1 heaping tablespoon of dough and roll into a ball. Place on a greased or parchment lined cookie sheet about 6 inches apart. Bake for about 10 minutes or until light brown.
    Published 01/01/2006

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